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Hand holding a breakfast cookie above a plate with more cookies.
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Healthy Oatmeal Breakfast Cookies (No Banana)

These meal prep-friendly oatmeal breakfast cookies come together in 1 bowl and are perfect for a grab-and-go breakfast on busy mornings.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Author: Eloïse

Ingredients
 

Flax & chia gel

Wet ingredients

  • ¼ cup (65 g) peanut butter
  • ¼ cup (65 g) almond butter or more peanut butter
  • ¼ cup (60 g) maple syrup
  • 2 tablespoons (30 g) coconut oil melted
  • ½ teaspoon vanilla
  • ¼ teaspoon salt I like fleur de sel

Dry ingredients

  • 1 cup (110 g) quick oats see notes, gluten-free if needed
  • ½ cup (75 g) sunflower seeds
  • ¼ cup (40 g) pumpkin seeds
  • 3 tablespoons (25 g) sesame seeds
  • ⅓ cup (40 g) dried cranberries or dried cherries
  • ⅓ cup (40 g) dried apricots or raisins

Instructions
 

  • Oven: Preheat the oven to 350°F (180°C).
  • Thick gel of brown and black seeds in a white ceramic bowl.
    Flax and chia gel: Add the chia seeds, flax seeds, and lukewarm water to a bowl. Give it a quick stir and let it thicken for 10 minutes.
  • Gooey light brown mixture with seeds inside, in a large glass bowl.
    Combine the wet ingredients: Add the peanut butter, almond butter, maple syrup, melted coconut oil, flax and chia gel, vanilla extract, and salt to a mixing bowl. Stir vigorously until the gel is well incorporated.
  • Dried fruits: Cut the dried apricots into smaller pieces with a small knife or a pair of kitchen scissors. If your cranberries are pretty large, you can cut them in half, too.
  • Sticky brown mixture of seeds and dried fruits in a large glass bowl.
    Add in the dry ingredients: Add the quick oats, sunflower seeds, pumpkin seeds, sesame seeds, dried cranberries, and apricots to the bowl. Stir until everything is covered with the wet mixture.
  • Hand holding a drinking glass over a cookie.
    Shape: Scoop about 2 heaped tablespoons of the mixture with a cookie scoop onto a parchment-lined baking sheet. Gently press them flat with your fingers. For a perfectly round shape, you can place a glass over each cookie and give it a little swirl.
  • Eleven unbaked cookies on a baking sheet lined with white parchment paper.
    Bake for 17 minutes until crispy.
  • Let cool and store in an airtight container at room temperature for 4 days.

Notes

Choose quick oats (sometimes called porridge oats) over rolled oats for this recipe. Their finer texture helps everything stick together, ensuring your cookies don’t crumble apart after baking. If you don't know what quick oats look like, I've inserted a picture in the post above.

Nutrition

Serving: 1cookie | Calories: 226kcal | Carbohydrates: 20g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Fiber: 4g | Sugar: 10g
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